I love this delicious gatte ki sabzi from Rajasthan. I have another recipe of the Punjabi version on my blog but this is absolute delight when eaten with hot fresh phulkas smeared with ghee or of course the bajra roti which is traditionally served with this curry. Ghee is healthy and you should use it. The gattas I made for this recipe are thinner and spicier than the Punjabi ones.
Gatta is chickpea flour dumpling that is steamed or boiled till they float up and become light. One can spice them up or keep them plain. They are so tempting and hard to resist that you may keep munching on them while making the curry and realize that there is more curry than the gattas.
Make some extra dumplings always. You can use these gattas or dumplings with other veggies also but this is a basic recipe.
For Gatta :
Besan / Chickpea flour – 1 Cup
Home cultured curd / Yogurt – 1/4 Cup
Fennel seeds powder – 3/4 tsp
Ajwain – 3/4 tsp
Salt – to taste
Ghee – 2 tbsp
Chili powder – to taste
Pinch of hing powder
2 pinches of coarsely ground fresh black pepper corns
For the Curry :
Ginger and Garlic – 1 tsp each ( grated)
Onion – 1 medium size, chopped fine
Green chilies – 2, slit or chopped
Whole red chilies – 1-2
Cumin seeds – 1/2 tsp
Ghee – 2 tbsp
Turmeric powder – 1/2 tsp
Coriander powder – 1 tbs
Besan or Chickpea flour – 2 tbs
Fresh coriander leaves – chopped – 2 tbsp
Yogurt / Curd – 1/2 Cup
For Gatta :
Mix the dry ingredients listen under gatta except the ghee and curd.
Pour ghee evenly and rub it in the mixture. Slowly add beaten curd one spoon at a time to make a firm dough.
Divide the dough in equal parts and roll it in your palms to make a cylindrical shape. You can make it as thin or thick but I have noticed that the thicker ones don’t cook well from the center when boiled.
Making perfect gatta is a bit tricky at times but you’ll get used to it.
Now take a deep large pan and boil enough water. Once the water boils slowly dunk the gatta in it. You can go about doing some other stuff while they cook in the boiling water. It takes a lot of time. Keep checking in between and the moment gatttas rise up and start floating take them out in a plate to cook. Throw away the water.
Once they cool, cut them into 1 inch long pieces.
Now to make the curry :
Blend the yogurt and add the powdered masalas and salt in it. Remember that you had added salt in the gattas too. Mix well. Roast the besan and allow it t cool. Now, make a paste with 2 tbsp of buttermilk and add to the curd. DO NOT add more than 1-2 tbs of besan or it will become kadhi. You can omit besan too. I use it just to make sure that the curd doesn’t curdle.
Heat a wok or a kadhayi and put ghee in it. when the ghee melts, add hing and cumin seeds. When they crackle , add red and green chili, stir and add ginger and garlic. Saute and add the onions. Let the onions brown a little then turn off the gas. Add the curd mixture and give it a nice stir.
Put tit back on flame and keep stirring on low medium heat till the ghee separates from the masala.
Slowly add warm water to make a curry till you get desired consistency. The gravy will thicken once you add gattas so keep that it mind.
Adjust salt and spices to your liking at this point.
Let the curry boil for sometime and then dip in the gatta pieces.
Let it cook for about 5-10 minutes and then garnish it with fresh coriander leaves.
Eat it hot with bajra roti or phulka smeared with ghee. It makes for one hell of a satiating meal.